High Fructose Corn Syrup Free Quick Classic Pickles
Crunchy, garlicky, and loaded with fresh dill, these refrigerator pickles are the kind of thing you'll want to keep stocked at all times. Store-bought pickles are a surprisingly common hiding spot for high fructose corn syrup, sneaking sweetness into a product that really doesn't need it. Here, the brine is built from scratch with just a touch of granulated sugar ā enough to balance the vinegar without any processed sweeteners in sight. Persian or Kirby cucumbers hold their snap beautifully, and the combination of mustard seeds, black peppercorns, and sliced garlic gives every jar serious depth of flavor. The whole process comes together in one saucepan, and after a quick cool-down and a rest in the fridge, you've got crisp, tangy pickles ready to go. Make them as rounds for burgers and sandwiches or cut them into spears for snacking straight from the jar ā either way, you know exactly what's in them.
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Learn more āIngredients
8 servings
- 1 Ā½ lbs persian or kirby cucumbers (about 4ā5 medium)
- 1 cup distilled white vinegar
- 1 cup water
- 1 tbsp kosher salt
- 2 tsp granulated sugar
- 4 garlic cloves, thinly sliced
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- Ā½ tsp red pepper flakes (optional)
- 4 sprigs fresh dill
Instructions
- 1
Wash and dry the cucumbers, then slice into 1/4-inch rounds or cut lengthwise into spears. Divide the cucumber slices, garlic, peppercorns, mustard seeds, red pepper flakes (if using), and dill sprigs evenly between two clean pint-sized mason jars, packing them in snugly.
- 2
Combine the vinegar, water, kosher salt, and sugar in a medium saucepan over medium heat. Stir until the salt and sugar are fully dissolved, about 2ā3 minutes. Remove from heat.
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